Chicken and Chocolate Waffles



This next recipe is an unorthodox one, but it was actually quite good. The main highlight is the waffles. The chicken are frozen pre-breaded cuts cooked in the oven, tossed in honey and hot sauce. Here is how I did the waffles:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup sugar
2 tsp vanilla extract
1 stick unsalted butter
2 ounces baker's chocolate
1 tsp coco powder
3/4 cup milk
1/2 tsp salt

Mix flour, salt and baking powder together. Melt butter and chocolate in a double boiler on about medium to medium-high heat. When the chocolate and butter has melted completely, remove from heat. Add sugar and vanilla and mix well. Add eggs and mix well. ( Make sure mixture is not too hot when adding eggs!) Add dry ingredients and milk. I would alternate mixing the dry and wet ingredients in so it incorporates better.

Take mixture and cook on your favorite waffle iron until done. They may take a little longer due to the chocolate.

This was a different combination that actually worked! If you have a taste for the wild side in culinary terms, try this one! Printable recipe here.

Alice Spring's Chicken- Our Take




Side note: This is the first ‘real’ dish my wife learned how to cook. In fact, when we were dating she made this recipe for me. It was good then, and it is excellent now. She was so kind to share this variation of the recipe with me, because frankly, it was delicious. 

3 chicken breasts
3 slices bacon
1 onion, chopped
1 green pepper, chopped (note: restaurant doesn’t put green pepper on it…so if you are wanting it to be similar to that, just omit the green pepper)
9 mushrooms, chopped
3 slices mozzarella cheese
3 slices cheddar cheese (OR 1 c. shredded cheddar cheese)
1 tbsp. Olive Oil
1 tbsp. Dijon Mustard
Salt, pepper to taste

Using a basting brush, brush Dijon mustard on both sides of the chicken. Let sit for at least 10 minutes (in fridge) or longer for more flavor. Cook bacon. 

Put olive oil in pan and add onions and green peppers. Saute until soft then add mushrooms.
Salt and Pepper chicken and cook on grill pan until done. Top with vegetables, then bacon, then both cheeses. Put in oven under broiler until cheese is melted.

That's it! I hope you try and enjoy this recipe!

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Grilled Veggie Tostadas Inspired by Pioneer Woman


This is a dish not of my own but inspired by Pioneer Woman’s Grilled Veggie Burrito Recipe. We had this for lunch one day, and I must say it was awesome! There is absolutely no meat in this recipe. You don't really need it! The recipe below made is made for three people.

I must give Ree Drummond, the Pioneer Woman, the inspiration for this dish, although we changed it up a little. You can find here original recipe on this link:


2 cups White Minute Rice
2 tbsp. Chopped Cilantro
½ tsp. cumin
½ tsp. smoked paprika
Salt/Pepper to taste
2 whole Zucchini, Cut Into Slices Lengthwise
1 whole Yellow Squash, Cut Into Slices Lengthwise
2 ears Corn, Leaves And Silk Removed (OR 2/3 c. frozen corn, thawed and warmed)
1 c. dried black beans, rinsed and boiled til soft
6 soft taco sized corn tortillas
1 whole Small Onion, Finely Chopped
2 whole Roma Tomatoes, Diced
1 cup Grated Mozzarella Cheese (or cheese of your choice)
Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce

Prepare white rice as instructed on box. After it has been prepared, add cilantro into it and stir. (Note: The original recipe uses lime to make cilantro lime rice. We were out of lime—but I am sure this would be wonderful as well).

Heat grill pan and spray with cooking spray. Lightly sprinkle salt, pepper, cumin, and smoked paprika onto the cut vegetables. Place on grill pan cut side down and cook about 3-4 minutes (or until they start to soften.) Turn and cook until done. (If your grill pan is small and you have to do this more than once, make sure you spray with cooking spray each time or veggies will stick). Remove from heat and let cool just a little bit, then dice.

Before you dice your vegetables, prepare corn tortillas by spraying both sides with vegetable oil spray and cooking in  a preheated oven for 10-12 minutes or until the tortillas are brown and very crispy. Heat your black beans in a boiler or in the microwave.

Prepare by layering-corn tortilla, cilantro rice, black beans, vegetables, and cheese. Do this twice and then top with your toppings of choice. We used salsa, Greek yogurt, onions, and tomatoes.
This is a delicious dish! Try this one! Click here for a printable recipe!

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Breakfast Nachos


A simple, delicious, and different take for breakfast! I don't know why I haven't thought of doing this before. These are so good I could eat these for lunch and dinner too!

2 Corn tortillas, cut into eights, triangle pieces
2 eggs cooked, scrambled
2 slices bacon, cooked, diced
1 tbsp diced tomatoes
1/2 tbsp mozzarella cheese
1 tsp salsa
cilantro, to taste
1/2 tbsp plain Greek yogurt

Spray the tortilla pieces with canola oil on both sides and place in a preheated 400 degree oven for about 10 minutes.  On minute 5 take out and turn over. They should be a nice brown color and very crisp.

Place chips on plate and top with eggs, bacon, tomatoes, cheese, salsa, and yogurt. Sprinkle cilantro on top. 

Crunchy, flavorful, wonderful! I sprinkled a little sriracha on top as well for extra heat. Enjoy! Printable recipe here.


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Pan Seared Salmon with Creole Cream Sauce



We had some frozen salmon fillets and I was trying to think of a way to "spruce" it up a little. So I decided to make a bath of cream sauce to put it in, and top with our sweet and sour carrot and cucumber noodle salad I made recently.  It was awesome, and it made a simple dish elevated in flavor and presentation.

4 Salmon fillets, thawed
3/4 cup plain Greek yogurt
3 tsp Dijon mustard
2 tsp ground yellow mustard
1 tsp cayenne, 4 tsp Worcestershire
 1 tbsp honey, 3/4 cup milk or cream (I used 1% milk)
1/4 cup plain almond milk. 

Season the salmon with a light sprinkling of salt and pepper, and a small sprinkle of paprika. On medium heat in a cast iron skillet, cook the salmon about 5 to 6 minutes per side. 

While it is cooking mix the yogurt, mustard, yellow mustard, Worcestershire, honey, milked and almond milk together. Place in a saute pan and warm on medium low heat, just enough to heat through.

After the salmon as cooked on both sides place in the broiler on high for about three minutes or until the top of the salmon is a nice brown color.

Plate your cream sauce on your place and place your salmon on top. Place your salad on top and, voila! Serve with a vegetable of your choice. This sauce is a perfect compliment with the fish. Printable recipe here.



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Sweet Rub Coffee Crusted Ribeye Steak




I made these a while back but I wanted to make an official recipe for them. These steaks are so good, you may want to eat two. The method for my steak was very similar to the coffee crusted steak recipe that I shared in an earlier blog post

1 Ribeye steak
1 tbsp ground coffee 
1 tbsp sugar
1 tbsp seasoned salt
1 tsp black pepper
2 tsp smoked paprika
More salt and pepper to sprinkle

Let your steak sit at room temperature for about 20 minutes sprinkle lightly with salt and pepper. After 20 minutes coat well with coffee rub mixture. 




The method for the steaks was a little different than my previous post.  The main difference is that I fired up my charcoal grill and seared them quickly over direct heat for 2 minutes on each side. I then placed them in a cast iron skillet and put them in a preheated 375 degree oven and then turned the oven OFF. I let them sit in the oven for 8 minutes. Take out and let rest for at least 5 minutes.

The asparagus was coated in olive oil, then salted, peppered, and sprinkled with garlic powder.  It was cooked in an oven at 350 degrees for 20 minutes.

The Hollandaise sauce was a variation of a previous blog post, except I added 2 tbsp of butter.







Try this! It is delicious and not difficult to make! Printable recipe here.


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